Heat 1 Tbsp of the oil in a large heavy-bottomed soup pot or Dutch oven over high heat. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer turkey and any juices to a bowl and set aside.

Return pot to medium-high heat and add remaining 1 Tbsp oil. Add onion, garlic and salt and cook, stirring often, for 6-10 minutes, until onion is soft and browned.

Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30-90 seconds, until spices are fragrant and starting to toast and darken slightly.

Add vinegar and stir for 30-60 seconds, until liquid is evaporated.

Add water and bring to a simmer, scraping up any browned bits and spices from the bottom of the pot.

Add tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, for 10-14 minutes, until turkey and onions are tender.

Serve topped with avocado, cilantro and pepitas.